My Mommy Got Me Tamarind Paste!

Tamarind Paste is a very common ingredient is many Asian dishes and I've been substituting lime juice for the similar tangy flavor since I couldn't find it at the store (and Chinatown scares me!). My mommy, however, lives in Milpitas, where they have nice and CLEAN Asian Markets so I asked her to pick up a few things for me. Tamarind Paste was one of them and I couldn't WAIT to use it! I decided to marinate some chicken in a mixture of Tamarind Paste, white wine, Siracha, parsley and garlic. (Don't ask me why, it just felt like a good Asian-ish combination!) It turned out really flavorful and yummy! Tangy and spicy, just the way we like it! Thanks mommy!

Ingredients:


2 Tbsp tamarind paste
1/4 c dry white wine
1 tsp Sriracha sauce
1/2 tsp kosher salt
1 tsp dried parsley
1 clove garlic, minced
2 chicken thighs, bone-in, skin-on
1/4 c onions, diced
2 green onions, chopped
5 dried chilli peppers
1 Tbsp butter


Prep:


1. Mix the tamarind, white wine, Sriracha, salt, parsley and garlic to make a marinade. Pour the marinade over the chicken, mix well, and let marinate for at least 2 hours or overnight (preferred), in the refrigerator.


2. Melt butter in a pot over medium heat. Remove the chicken from the marinade, reserving marinade and brown 5 minutes on each side. Remove and set aside.


3. Add the onions, green onions and red chillies and cook until softened, 5 minutes.


4. Add the chicken back and pour the marinade on top. Turn heat down to low and simmer, covered, until chicken is cooked through, about 15-20 minutes.